JOHN BAGNULO ON BRAIN HEALTH

Everyone is aware of the importance of insulin sensitivity to prevent diabetes, weight gain, and heart disease. However, insulin sensitivity of the brain is possibly the single most important characteristic for the prevention of dementia, depression, cognitive impairment, and possibly Alzheimer's disease. More and more research is highlighting the role of insulin in the etiology of neurological disease especially in the area of accelerated aging of the brain. What's becoming increasingly clear is the importance of providing neurons with alternative sources of energy rather other than glucose.  Fatty acids and carbohydrates are what most of our body's cells and organs use as fuel. The brain however is not able to use significant amounts of fatty acids as fuel. In fact, there's a great deal of evidence that the limited capacity to oxidize certain fatty acids (omega 6 polyunsaturated types for example) by the brain is for good reason as it is very damaging to neurons. Therefore the brain can only safely use glucose or ketones as primary sources of energy. If carbohydrates are always present in our diet then glucose will always be available to the brain. Ketones will rarely be present and will not be an option for brain metabolism. Our goal should be to provide our brain with both potential sources of energy. That requires periods of time with low levels of carbohydrate and the right types of fat to support ketone production. 

These basic changes along with daily exercise to increase insulin sensitivity for the rest of our body can dramatically improve brain health and prevent the impairment associated with an aging brain. 

And consider joining us on a five-day retreat on Brain Health - Begins this Sunday in Vermont, yes there will be hikes and campfires.. Read more here 

There will be time around the campfires, lectures, and cooking classes each day. We will begin by looking at personal health challenges. You will be paired with a partner each day to touch base and support one another in working through your challenges. We will journal and keep track of food and take notes on how we feel. We’ll also explore how you nourish your health through spirit. This is a community-centered approach to finding balance both in foods and our way to health.

Exercise has many known benefits, and hike we will! Research shows regular physical activity also benefits the brain. The health of your arteries and veins is important to your heart health, and it is also critical for brain health. And naturally, your diet plays a large role in your brain health. Our meals, cooking classes, and recipes will emphasize plant-based foods, but also high-quality meats, fish, eggs, and healthy fats.

Our daily lectures enforce a healthy brain lifestyle, and meals will take on new meaning in deliciousness and creativity!

There are many dimensions to health that require a regular commitment to become a habit. It can be challenging to find balance with respect to how much attention or time we allow for each on a daily basis. Our intent and interest in different areas of health often change over time and we shift our energy accordingly. What if there were a synergistic effect, where multiple components of health accompanied each other in one experience and their benefits were greater than the sum of the parts?

Getting outdoors and moving, in nature, is the best model of integrated self-care possible. The movement, natural light, meditative aspect, and importance of sustaining, nourishing foods are intertwined and part of the overall intention.

In addition to losing our way with both the foods that serve as our molecular foundation and the physical movement that builds cardiovascular and skeletal muscular health, so too have we had an increasing absence of nature in our lives. Spending time outdoors provides clarity by bringing us to the present. So many philosophers, poets, and authors discovered the power of nature as an avenue to reach elevated thought and creativity. Hiking and moving outdoors can also give us a great sense of whether our nutrition is working for us or against us.

Read More About John Bagnulo